Meet Chef Chinwe — Founder of Chin-Way’s Cuisine
Chef Chinwe is a self-taught culinary creative from Houston, Texas, whose passion for food began at just 13 years old. Eager to explore flavors beyond her cultural roots, she started experimenting with diverse ingredients and cuisines, developing an early love for bold, globally inspired dishes.
In 2020, when the pandemic unexpectedly sent her home from college, Chinwe transformed that challenge into opportunity. She devoted months to intensive culinary research, skill development, and business planning—honing her knowledge of flavor balance, menu design, and hospitality management. That same year, in August, she launched Chin-Way’s Catering, introducing signature creations such as Baked Spinach Chicken Lasagna, Sweet & Tangy Plantain Kabobs, Asian Lo Mein, and her customer-favorite Jerk BBQ Cheese Quesadilla.
Her fresh, flavorful approach quickly earned her a loyal clientele of more than 30 repeat customers in the Houston area, serving everything from holiday feasts to weekly meal prep and intimate gatherings. Along the way, she further honed her expertise by attending the Culinary Institute of Lenôtre in Houston, TX, and the Texas School of Bartenders, where she expanded her skills, techniques, and knowledge in the culinary arts and mixology.
Now in 2025, Chef Chinwe resides in Austin, Texas, where she has rebranded and elevated her culinary vision into Chin-Way’s Cuisine—a refined, globally inspired catering brand offering both new dishes and beloved classics with an enhanced level of service. Guided by a commitment to excellence, innovation, and quality, Chef Chinwe continues to craft unforgettable dining experiences that celebrate flavor, culture, and human connection.
Credentials
Bachelor in Hospitality & Restaurant Management from Texas Tech University
Culinary Arts Diploma from Culinary Institute Lentore
ServSafe Manager Certified
Certified Mixologist from Texas School of Bartenders
TABC Certified
